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Celeriac & Potato Rosti with Parsnip Puree


Untamed Earth Recipe Celeriac and Potato Rosti with Parsnip Puree

Celeriac & Potato Rosti

Ingredients

  • 2 large potatoes
  • ½ celeriac, peeled
  • 2 small or one large whole spring onion
  • ¼ cup olive oil
  • Salt, pepper
  • Vegetable oil for frying

Method

  1. Preheat the oven to 200°C
  2. Grate the celeriac and potato into a bowl, mix in 1 tsp salt and set aside for 10 minutes. In batches, wrap in a cheesecloth or tea towel and squeeze out the liquid
  3. Finely chop the spring onion and mix into the drained celeriac and potato with the olive oil and a few grinds of cracked pepper
  4. Heat 3 tbsp oil in a cast iron pan on medium heat and add the mixture pressing gently to flatten using a spatula
  5. Cook for 10 minutes and using a spatula or butter knife, run along the edges and underside to loosen. Cook for a further 10 minutes or until the underside is golden and begins to crisp. Invert onto a plate
  6. Add 3 tbsp oil to the pan again and invert the rosti back into the pan, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until the underside is golden and begins to crisp, about 15 minutes
  7. Transfer pan to oven. Bake until cooked through, 10 to 15 minutes
  8. Cut into wedges and serve with parsnip puree, roasted tomatoes and salad.
Parsnip Puree

Ingredients

  • 1 brown onion
  • 1 tbsp olive oil
  • Salt, pepper
  • 2 medium sized parsnips
  • 1 large or 2 small carrots
  • 1 sprig of thyme
  • 2 cups oat milk
  • 1 cup water
  • ¼ tsp ground nutmeg
  • 1 tsp salt

Method

  1. Peel the parsnip and carrot skins, keep the skins and set aside. Cut the peeled veges into 1cm pieces
  2. Heat a medium sized pot, finely dice the onion and saute the onion with olive oil, salt, pepper on medium heat for 5 minutes
  3. Once the onions become fragrant, add the parsnip, carrot, and thyme and fry for a few minutes stirring throughout
  4. Add the oat milk, water, nutmeg and salt
  5. Reduce to low heat and cover the pot, let simmer for 30 minutes stirring occasionally until the parsnips are soft
  6. If using a hand held stick blender, the mixture can be pureed while still hot
  7. If using a food processor, allow the mixture to cool before blending.
Toppings
  • Parsnip skins
  • Carrot skins
  • Olive oil
  • Handful of sage leaves
  • Rock salt
  • Cherry tomatoes

Method

  1. Preheat oven to 180°C
  2. On a baking tray place the parsnip and carrot skins with a drizzle of olive oil
  3. Rub the olive oil onto the skins and bake for 10 minutes
  4. In a seperate dish roast cherry tomatoes for 5 minutes
  5. Add the sage leaves to the skins and a sprinkle of rock salt and bake for a further 5 minutes.

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